Zucchini is one of my favorite summer vegetables. And I’m always looking for new and different ways to use the zucchini that we love to grow in our garden.
Here is a recipe I started making last summer and my family loves it!
Zucchini Corn Casserole…
- 4 cups shredded zucchini
- 2 eggs, beaten
- One package of dry cornbread mix (8.5 ounce size package)
- 1/2 of a 4 ounce size can of diced jalapenos
- One 8 ounce size can of creamed corn
- 8 ounces of cheddar cheese, grated
- 1/4 cup sour cream
- salt and pepper to taste
Begin by grating the zucchini.
In a bowl, combine the corn muffin mix with the eggs.
Add the sour cream, diced jalapenos, can of creamed corn, salt and pepper.
Then add the cheddar cheese and zucchini.
Mix to combine and pour in a 2-quart size baking dish that has been sprayed with cooking spray.
Bake at 375 for 30 to 40 minutes or until the middle is just about set.
Begin by grating the zucchini…
Bake at 375 degrees for 30 to 40 minutes or until the middle is just about set…